Red Cow Pea Recipe – Coconut Milk & Jaggery Sweet Delight

Last Updated on 1 month by Neha Deshmukh

Red Cow Pea Recipe – Coconut Milk & Jaggery Sweet Delight

Introduction

Oh, this recipe! It’s one I’ve been making for years, and it always brings back memories of my grandmother’s kitchen. She used to make this valachi chi bhaji (that’s what we call it in Maharashtra!) during the monsoon season, and the aroma would fill the entire house. It’s a simple, comforting dessert that’s both healthy and incredibly delicious. I’m so excited to share this red cow pea recipe with you – it’s a little slice of my childhood!

Why You’ll Love This Recipe

This isn’t your typical dessert. It’s subtly sweet, wonderfully creamy, and packed with flavour. Plus, red cow pea beans are incredibly nutritious! It’s a fantastic way to enjoy a traditional Indian sweet without feeling too guilty. You’ll love how easy it is to make, and the unique taste will definitely impress your family and friends.

Ingredients

Here’s what you’ll need to create this delightful treat:

• 0.5 cup (approx. 100g) red cow pea beans
• 1 cup (240ml) thin coconut milk
• 0.5 cup (120ml) thick coconut milk
• 200g jaggery
• 0.25 cup (60ml) water
• 0.25 tsp fennel powder
• 0.25 tsp dry ginger powder
• 0.25 tsp cardamom powder
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Red Cow Pea Beans: A Nutritional Powerhouse

These beans, also known as chavli or val, are a fantastic source of protein and fiber. You can usually find them in Indian grocery stores, or sometimes even in the international aisle of larger supermarkets. Don’t confuse them with other beans – they have a distinctive reddish colour and a slightly sweet flavour.

Coconut Milk: Thin vs. Thick – Understanding the Difference

Using both thin and thick coconut milk is key to getting the right consistency. Thin coconut milk (first press) adds liquid and subtle flavour, while thick coconut milk (second press) provides richness and creaminess. If you only have one type, you can dilute the thick coconut milk with a little water to create a thinner consistency.

Jaggery: The Unrefined Sweetener & Its Benefits

Jaggery is unrefined cane sugar, and it adds a beautiful caramel-like flavour to the dessert. It’s also considered healthier than refined sugar, as it retains some of the natural minerals. You can find it in block form – just grate it before using!

Fennel Powder: Aromatic & Digestive

A little fennel powder goes a long way! It adds a lovely aromatic note and aids in digestion. It’s a common spice in Indian sweets and savoury dishes alike.

Dry Ginger Powder: Warming Spice & Health Benefits

Dry ginger powder (sonth) adds a warming spice and is known for its health benefits, especially during the colder months. It complements the other spices beautifully.

Cardamom Powder: The Queen of Spices

Cardamom is often called the “Queen of Spices” for a reason! It adds a fragrant, floral note that elevates the entire dish. Always use fresh cardamom powder for the best flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the red cow pea beans in water for at least 4 hours, or even overnight. This helps them cook faster and become nice and tender. Once soaked, drain the water.
2. Now, pressure cook the soaked beans until they are completely tender. This usually takes about 3-4 whistles in a pressure cooker. Once cooked, drain any excess water and set the beans aside.
3. In a saucepan, combine the cooked beans, thin coconut milk, grated jaggery, and water. Bring the mixture to a boil over medium heat.
4. Once boiling, reduce the heat to low and simmer for about 20-25 minutes, stirring occasionally. You’ll notice the mixture gradually thickening.
5. When the mixture has reached a desired consistency, add the thick coconut milk, fennel powder, dry ginger powder, cardamom powder, and a pinch of salt. Mix everything well.
6. Simmer for another 5-10 minutes, allowing the flavours to meld together. And that’s it! Serve warm and enjoy.

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture of the beans.
• Keep stirring while simmering to prevent the mixture from sticking to the bottom of the pan.
• Adjust the amount of jaggery to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, but to make it vegan, ensure your jaggery is processed without bone char (some brands use it for filtering).
• Spice Level Adjustment: If you like a little more spice, add a tiny pinch of nutmeg or a dash of cinnamon.
• Regional Variations – Coastal Maharashtra Influence: My aunt adds a tablespoon of grated coconut to the mixture during the last 5 minutes of simmering. It adds a lovely texture and flavour!
• Festival Adaptations – Makar Sankranti Special: During Makar Sankranti, we sometimes add a sprinkle of sesame seeds and chopped peanuts for extra crunch and flavour.

Serving Suggestions

This red cow pea dessert is delicious on its own, but it also pairs well with a side of puran poli or shrikhand. A warm bowl on a chilly evening is pure comfort.

Storage Instructions

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What are red cow pea beans and where can I find them?

Red cow pea beans are a type of legume commonly used in Indian cuisine. You can find them at Indian grocery stores or online.

Can I use a different type of bean if I can’t find red cow pea?

While red cow pea beans are ideal, you could try using kidney beans or pinto beans as a substitute, but the flavour will be slightly different.

What is the best way to adjust the sweetness of this dish?

Start with the recommended amount of jaggery and taste as you go. Add more jaggery, a little at a time, until you reach your desired level of sweetness.

How can I make this recipe ahead of time?

You can cook the beans ahead of time and store them in the refrigerator. Then, simply follow the remaining steps when you’re ready to make the dessert.

Is it possible to make this in an Instant Pot?

Yes! You can pressure cook the beans in an Instant Pot. Use the same amount of water and cook on high pressure for about 20-25 minutes, followed by a natural pressure release.